Thai green curry paste has a bold, concentrated taste and heat. Tempered by rich, creamy coconut milk, it makes a fragrant sauce for chicken, asparagus and fragrant Thai basil.
Thai Green Chicken Curry with Asparagus
1 1/2 lb. (750 g) asparagus, trimmed and cut into 2-inch (5-cm) pieces
4 boneless, skinless chicken breast halves
2 Tbs. peanut or grapeseed oil
1 yellow onion, cut into 8 wedges
1 small red bell pepper, seeded and cut into matchsticks
1/2-inch (12-mm) piece fresh ginger, peeled and minced
2 garlic cloves, minced
1 can (13 1/2 fl. oz./420 ml) unsweetened coconut milk (unshaken)
3 Tbs. Thai green curry paste
1 cup (8 fl. oz./250 ml) chicken broth
2 Tbs. Asian fish sauce
1/2 cup (3/4 oz./20 g) small Thai basil leaves
1 lime, cut into wedges
Bring a saucepan of salted water to a boil. Add the asparagus and cook just until crisp-tender, about 2 minutes. Drain and refresh with cold water, and drain again. Cut the chicken across the grain on a slight diagonal into slices about 1/2 inch (12 mm) thick. Season with salt.
In a large fry pan over medium-high heat, warm the oil. Add the onion and bell pepper and sauté until
beginning to soften, about 3 minutes. Stir in the ginger and garlic and sauté until fragrant, about 30
seconds. Transfer to a plate.
Open the can of coconut milk (do not shake it) and scoop out 3 Tbs. of the thick cream on the top. Return the pan to medium-high heat. Add the coconut cream and curry paste and stir well. Whisk in the remaining coconut milk, the broth and the fish sauce. Return the vegetable mixture to the pan, stir in the chicken and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are crisp-tender, about 5 minutes. Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes. Adjust the seasoning and serve, garnished with the basil and lime wedges. Serves 4 to 6.
Find more simple one-dish dinners in our cookbook One Pot of the Day by Kate McMillan.